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News from the Hoffmann Foundation Autism charity London - Hoffmann Foundation

Food for thought!

Written on 3rd September 2013 by Hoffmann Staff

Due to popular demand, Hoffmann has decided to re-release its first cookery book. The book has received some fantastic feedback with the recipes inside being described as "Sensational" and "Truly delicious". Below is an example of the sort of recipes which you can recreate for yourself: 

 

 

 

 

SAUTEED CHICKEN WITH GARLIC AND WINE VINEGAR

Serves 4

Preparation time 15-20 minutes

Cooking time 1-2 hours

 

INGREDIENTS

3-4lbs chicken (6 joints)

Salt & Pepper

1tblsp vegetable oil

3oz butter

15 cloves of garlic

250ml red wine vinegar

1tblsp tomato puree

2 large tomatoes

1 bouquet garni

250ml chicken stock

 

METHOD

 

Season the chicken joints with salt & pepper. Heat the oil, 1/2 oz butter in the sauté pan over a moderate heat until foaming. Add the chicken joints skin side down, sauté until they begin to brown (about 5-10 minutes). Turn and brown other side. Add the unpeeled garlic cloves. Shake the pan gently to distribute the garlic among the chicken joints, then cover and cook over a low heat for 20 minutes. Stir in the red wine vinegar and simmer uncovered, until the liquid has reduced by half (about 5 minutes). Add the tomato puree to the pan and stir to mix all the juices, cook for 1-2 minutes to eliminate the raw taste of tomato puree. Coarsely chop the tomatoes. Add the bouquet garni and tomatoes to the pan and mix gently into the chicken. Cover again and simmer until the chicken joints are tender when pierced with a 2 pronged for and the juices run clear. If some Joints are cooked before others, remove the cooked ones and keep them warm. Remove all the chicken joints and keep warm. Add the chicken stock to the juices in the pan and boil until well reduced (3-5 minutes stirring occasionally). Cut the remaining butter into small pieces. Bring the sauce back to the boil then remove from the heat and add the butter a few pieces at a time, whisking constantly and moving the pan on and off the heat. DO NOT BOIL, the butter should make the sauce creamy. Taste for seasoning. Strain the sauce into a saucepan, pressing hard on the garlic to extract the pulp.

 

To serve, arrange the chicken joints on individual plates and spoon over the sauce.

 

(By Ronda Bradford, Chief Executive-HFA)

 

 

 

 

 

 

To have this, along with other fantastic recipes simply click the link below. Lets get cooking!

Click here to download

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